Ingredients
Scale
- 4 cups diced potatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 teaspoons fresh thyme or rosemary
- Salt and pepper to taste
- Optional toppings: crispy bacon, chopped parsley, extra cheese
Instructions
- In a large pot, melt butter over medium heat and sauté onions and garlic until fragrant and translucent.
- Add diced potatoes and broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Puree the soup with an immersion blender or in batches using a regular blender until smooth.
- Stir in heavy cream, shredded cheddar cheese, thyme, salt, and pepper, cooking until cheese melts and soup is heated through.
- Serve hot, topped with crispy bacon, chopped parsley, and extra cheese if desired.
Notes
- Adjust thickness by adding more broth or cream to your preference.
- For a smoky flavor, add a pinch of smoked paprika or chipotle powder.
- Make it vegan by substituting cheese with nutritional yeast and using plant-based cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (approx 1.5 cups)
- Calories: 320 Kcal
- Sugar: 7g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg